Blissful Maple Cream Sandwich Cookies
Author: Alisa Fleming
Serves: About 15 sandwich or open-faced cookies
- 2 tablespoons non-hydrogenated shortening (I use Spectrum Palm Shortening - Original or Butter Flavor)
- 1 tablespoon + ½ teaspoon pure maple syrup
- Generous pinch salt
- ⅛ teaspoon vanilla extract
- ½ cup powdered sugar, sifted
- ½ teaspoon non-dairy milk alternative, or as needed
- 1 to 2 boxes Lucy's Gluten-Free Maple Bliss Cookies
- In a small bowl, whisk together the shortening, maple syrup, salt, and vanilla, until smooth.
- Slowly whisk in the powdered sugar, until smooth - it should be quite thick.
- If desired, whisk in a little non-dairy milk alternative (I use ½ teaspoon) to get the right consistency.
- Frost one cookie, then top with a second if making sandwich cookies, or simply frost all of the cookies and dig in!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/maple-cookies-and-frosting
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